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Prep Time 20 minutes
Cook Time 30 minutes
Course lunch, Main Course, Snack
Cuisine American, Mexican
Servings 4
Calories 500 kcal

Ingredients
  

Base

  • 2 Chicken breasts
  • 1 bag Nachos (12 oz)
  • 1 Onion, sliced
  • 1 Bell-pepper, sliced
  • 2 Jalapeños, sliced according to taste
  • 1 can black beans 15 oz
  • 1 cup Shredded Mexican cheese blend
  • 1 cup Shredded mozzarella
  • 3/4 cup Queso

Spices and Garnish

  • Chopped cilantro for garnish
  • 1 tsp Salt according
  • 1 tsp Pepper according to taste

Sides

  • 1/3 cup Light sour cream
  • 1/3 cup Guacamole homemade preferred
  • 1/3 cup Salsa

Instructions
 

  • Pan-sear the chicken breasts over medium heat until fully cooked and shred. About 7 minutes on each side or until fully cooked
  • Mix the shredded chicken with your sauce of choice.I've used Ortega Hot Taco Sauce for this recipe
  • Slice the full onion, bell pepper, and jalapeños. Rinse the black beans and set everything aside.
  • Spread nacho chips across a sheet pan, then layer on the black beans, shredded chicken, and chopped veggies, in this order.
  • Season lightly with salt and pepper, then top with shredded Mexican cheese and mozzarella.
  • Bake at 350°F for 8 minutes until the cheese begins to melt.
  • Remove the tray, drizzle queso on top, and broil for 2 - 5 minutes until golden and gooey.
  • Finish with chopped cilantro and serve hot with sour cream, guacamole, and salsa on the side.
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Keyword American Mexican, Healthy Chicken Nachos, High Protein Meal Ideas, Loaded Chicken Nachos, Mexican Inspired